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Souchon Isabelle
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http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_9/101021jf0626415/authorship/5
http://hub.abes.fr/oup/periodical/chemse/2008/volume_33/issue_2/101093chemsebjm077/authorship/6
http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_22/101021jf025579u/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_10/101021jf034597o/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_20/101021jf060849k/authorship/6
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_7/101021jf0350257/authorship/5
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_21/101021jf071149y/authorship/4
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_11/101021jf0600206/authorship/5
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Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods
Comparison of Experimental Methods for Measuring InfiniteDilution Volatilities of Aroma Compounds in Water/EthanolMixtures
Composition Rather than Viscosity Modifies the AromaCompound Retention of Flavored Stirred Yogurt
Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices forDetermination of Diffusion and Partition Properties
Flavor-Active Compounds Potentially Implicated in CookedCauliflower Acceptance
Complex Viscosity Induced by Protein Composition VariationInfluences the Aroma Release of Flavored Stirred Yogurt
Diffusion of Aroma Compounds in Stirred Yogurts with Different Complex Viscosities
Flavored Yogurt Complex Viscosity InfluencesReal-Time Aroma Release in the Mouth and Sensory Properties
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